I've been looking for a baked potato soup recipe that didn't involve heavy cream for a while, and boy was I delighted when I found one... for the slow cooker!!! This came out really super yummy and reminds me a lot of Houlihan's Baked Potato Soup, which is an all-time favorite for Hubs and me. Below is my version of Baked Potato Soup for the Slow Cooker!
Slow Cooker Baked Potato Soup Ingredients:
Slow Cooker Baked Potato Soup Directions:
Yields about 10-12 servings.
Slow Cooker Baked Potato Soup Ingredients:
- 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 medium/large yellow onion, diced
- 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
- 64 ounces (8 cups) chicken stock or broth
- 16 oz cream cheese, softened (I use low fat)
- 1 tablespoon seasoned salt (I use Aunt Cora's Soulful Seasoning)
- optional garnishes: crumbled bacon, shredded cheese, green onions
Slow Cooker Baked Potato Soup Directions:
- Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
- Stir well, top with your choice of garnishes & enjoy!
Yields about 10-12 servings.
Do you love slow cooker soup recipes?
Then be sure to check out these other favorites!
Then be sure to check out these other favorites!
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{Looking for more Mama? Come and meet the restof my family at April's Little Family, then join me onFacebook, Twitter, Pinterest, StumbleUpon, and Flickr!}
-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-
Mmmm this sounds great! We made a similiar soup, w/o cream a while ago, but it required way more work then this.
ReplyDeleteGotta try it!
This looks sooooooo good. And I love that it's not made with heavy cream. I'm definitely making it for my family the next time we all get together.
ReplyDeleteOk.
ReplyDeleteCan yu believe I have never set foot on this part of your blog? And now I'm fucking starving.
Thanks a pantload.
;-)
Wow, lady, you have skillz!!
Jay
Sounds delicious!! Potatoes & onions are in the crock pot as I type! But... wondering about the bias against heavy cream. 1 cup of cream cheese has 794 calories and 79 grams of fat vs heavy cream's 414 and 44. And half & half only 315 calories. Not that I have anything against cream cheese! But just curious!
ReplyDeleteI just like the flavor cream cheese imparts on this dish :-) i use cream for most other soups.
ReplyDeleteit would seem fishing out the garlic could be annoying.. if everything is kind of a whitish color and the broth is not clear... How did it go for you?
ReplyDelete@amnishaw put it in last and it wont be difficult to find :-)
ReplyDeleteThis will be dinner tomorrow night!
ReplyDeleteMmm. This was completely delicious!!!
ReplyDeleteI am cooking this recipe now. And so far it smells wonderful. My only question/problem is can I cook it on the stove cause I do not have a big crockpot. Do you know about how long it would take? Thanks!
ReplyDeleteI found this recipe on Pinterest!
This looks great! How would I freeze this though? It's only my husband, 2 year old and I but I want to make the entire recipie then freeze... Any tips?
ReplyDelete@mommyintraining - i freeze it in 2 serving batches. you can expect it to separate a little bit in the freezing process, but mix back together when you reheat and it will be fine. i wouldn't recommend freezing for longer than 3-6 months :-)
ReplyDeleteThis is one delicious-looking soup. LOVE that it's made in the slow cooker. Perfect for the upcoming fall and winter season. So glad I found your blog, I am your newest follower :)
ReplyDeletehttp://steaknpotatoeskindagurl.blogspot.com
I made this just now! Delicious! I put diced celery (2 sticks) and a medium fresh diced jalapeno in with the potatoes and onions. It added a nice little zing!
ReplyDeleteThis sounds yummy and super easy. I don't see any reason why the recipe couldn't be halved for a smaller family or if you only have a small crockpot.
ReplyDeleteI made this on the stove tonight. It was so easy. I just boiled until the potatoes were finished and added the rest of the ingredients as noted.
ReplyDeleteI did (gasp) add a handful of shredded cheddar cheese, and six slices of chopped bacon directly into the large pot. I may have added the rest of a carton of heavy cream, just for good measure.
Anyway - for those of you wondering if you can make it on the stove top...you sure can - and it's so, so good.
xo Becky
I made this, but it turned out the consistency of mashed potatoes. I added milk but still didn't help. Any idea on what I did wrong?
ReplyDelete@anonymous - i can think of two things that may have gone wrong 1. (most likely) your crock pot cooks at a higher temp and evaporated too much of the liquid and/or 2. you pureed more than half of the soup. i would try next time to add another cup or two of broth. i'm so sorry your experience was less than stellar!
ReplyDeleteHow do you puree the garlic and cream cheese with only 1/3rd of the soup? Do you scoop 1/3rd out of the crock pot and then fish around for all the garlic cloves so they're sure to be pureed with the 1/3rd? Then do you add additional cream cheese? Or scoop the cream cheese out to the 1/3rd as well?
ReplyDeleteThanks for helping.
@ mrs miller -
ReplyDeletesometimes i will scoop it out and put in my stand up blender, other times i will use my immersion blender and just eyeball how much has been pureed.
regarding the garlic, i put it in last so it's easy to fish out. that being said, it's no big deal, really. once garlic has cooked that long, the flavor has leeched out into the soup, so it's not like you'd even notice if you got a bite of garlic versus potato :-)
hope that helps!
Made this today & loved it! This is going in my soup rotation. Thx!!
ReplyDeleteJust wondering if I make this overnight then puree and keep warm for lunch will that be a problem? I was wanting to make for a pot luck at work. Sounds yummy and easy the best recipes I think.
ReplyDeleteI just got my first crock pot (first time cook here) and tried this recipe cause it looked sooo yummy. But mine didn't come out as a beautiful white creamy soup like yours. It's kinda dirty looking and I had a REALLY hard time getting the cream cheese to incorporate. What am I doing wrong?!?!?! :(
ReplyDelete@anonymous - i'm so sorry it didn't turn out for you. unfortunately, i have no idea where things went wrong!
ReplyDeleteI made this today and it was awesome!!!! I halved it and cooked it on high for four hours and it worked out fine. The only thing I would do different for me, is peel some of the potatoes and I will only use bacon for garnish, to maintain the crisp! This was the first soup I ever made and I will be making it again and again...
ReplyDeleteI want to make this now and have all the ingredients except the whole garlic but I do have the jarred minced garlic....can I use that and if so how much and when?
ReplyDelete@Lisa - that should work fine. there should be measurement translations on the side of your garlic jar :-)
ReplyDeleteWhen you puree the garlic and soup, do you puree just the liquid portion of the soup, or the liquid along with the potatoes and onions?
ReplyDelete@anon - half of everything, including potatoes and onion
ReplyDeleteI made this tonight and we loved it! I wanted a smoother consistency so I pureed almost all of it. I also used an entire head of garlic. Yum!!
ReplyDeleteThis is so awesome! I made 1/2 the recipe and its delish! I added the garlic cloves via my pampered chef garlic press- so there was no need to fish them out to puree- and I used my upright blender and it all came out perfect. I cant wait to add bacon and cheese and serve up! Thank you for posting this!
ReplyDeleteThanks for your great recipe. I saw it on someone's Pinterest board. I made 1/2 the recipe because my crockpot is little. It was sooooo yummy. My husband went back for 3rds! The kids liked your recipe better than the one I usually fix. (me too-shhh) This one is a keeper for sure!
ReplyDeleteIt is in the crockpot now. Going to cook overnight, so I can take some to work tomorrow. Really looking forward to a yummy week.
ReplyDeleteSo, it is very tasty. Mine is not as pretty as the picture. I will skin the potatoes next time. I only used 8oz of cream cheese. Wrapped garlic in cheese cloth to make it easier to fish out.
ReplyDeleteI am starving and want this right now!!!
ReplyDeleteI just finished making this. It smells amazing, but seems to be thin. I expected it to
ReplyDeletebe thicker. Did I do something wrong, or is that how it's supposed to be?
@anon - Mine does not come out thin, possibly it needs more pureeing? Or maybe there was a mismeasurment somewhere? I'm so sorry, but without being in the kitchen with you, I just have no way of knowing :-) Maybe let it cook for another half hour with the lid off so it cooks down a bit...
ReplyDeleteDo you have nutrition info for this by chance? I would like to figure out weight watchers points for it. Thanks!
ReplyDeleteI just finished making it too! It was yummy :)
ReplyDeleteI wouldn't mind WW points either as I just started it too..
Was just curious...instead of whole cloves of garlic, could you use minced garlic, like in a jar? If so, how much of it would you use. I kept reading and realized that you end up pureeing it anyway....
ReplyDeleteExcellent!! I made it today and the whole family raved about it. I'm definitely going to make it often, especially since its super easy to fix up and let cook all day. Thanks!
ReplyDelete@anon - i think minced garlic would work fine. usually there's a guide on the jar that tells you the equivalent :-)
ReplyDeleteI am cooking this as I type! I only did 1/2 the recipe as I only have a family of 3. Does it still require the full 6 hour cooking time?
ReplyDelete@Tiffany - I'm not sure, as I've never halved it. I would suggest checking as it cooks to see how the potatoes are doing :-)
ReplyDeleteMade it this evening for my family and they loved it! I did add a little pepper and sea salt to it as well. Great recipe! Thank you for posting it!
ReplyDeleteOne more thing...I didn't have enough time to cook it in the crock pot, so I cooked it on my stove top for about an hour and a half and it was awesome! Next time that I make it, I will do the crock pot.
ReplyDeleteI made this today and it's great. Instead of removing some to puree, I removed only the garlic, mashed it up, returned it to the mixture then used a potato masher directly in the crock pot until the consistency looked right. I used low sodium and regular chicken stock and regular and reduced fat cream cheese. Makes enough for next week's lunches and to share. Even without the cheese and bacon, it's delicious.
ReplyDeleteMy only complaint about this recipe is that the delicious smell was torturing me for six hours! :)
ReplyDeleteI want to try this to night but I dint want to cook so much... This recipe serves 10-12, can I cut this recipe in half? Will it change anything up?
ReplyDeleteHave you tried freezing this recipe? It makes a ton, and I am not sure what to do with the leftovers...
ReplyDeleteWe made this yesterday and it is AMAZING!! I did peel my potatoes though. I am sitting here stuffed out of my gourd and am contemplating another bowl just because it tastes sooo good!
ReplyDeleteThis soup was delicious! Thanks for the recipe, I found it on Pinterest. It was perfect on this cold, rainy fall day. I used minced garlic instead of the whole cloves of garlic because that's what I had and it worked just fine.
ReplyDeleteThis soup is unbelievable!! So easy, so convenient (I had all of the ingredients) and so gourmet tasting!!! We will have this for dinner tonight but I have been sampling all afternoon!!! (shhh....don't tell my husband!). I used Red potatoes since we grow our own and also added some leeks that I had dehydrated. It is so pretty...white and creamy. I will undoubtedly be freezing some of it but since my husband and I take our lunches to work, it will be perfect!! Thank you, thank you, thank you!!!
ReplyDeleteHey everyone! Just made this recipe in half and my family ATE IT UP! It turned out perfect.
ReplyDeleteThis is what I did
2.5 lbs potatoes (I guessed half a 5lb bag)after reading some of the comments, I peeled half and left half with skins on..perfect!
I diced half an onion and used minced garlic from the jar (4 cloves)
I used 2, 14 oz cans of chicken broth
Let it cook on high for 3.5 hours and then switched to low. After an hour on low I did the puree. I scooped out 1/3rd appox of soup and potatoes and 1/3 of 1 pkg of cream cheese..this to me was the perfect consistency. NOW the only thing I wished I would have done is stick the remainder of the cream cheese in the microwave for a minute to soften it up..even in little bits it took about another hour on low to get the rest of the cream cheese mixed in after being in the cold refrigerator. Thanks so much for this recipe! It will be a definite fav in our house again from now on!!
OHH I forgot to add I used appox 2 tsp Tony Cacherie's seasoning and some pepper.
ReplyDeleteI linked you to my blog :)
ReplyDeletehttp://sewingorsomething.blogspot.com/2011/11/omg-crockpot-baked-potato-soup.html
thanks again!
I made this yesterday and it was yummy! I halved the recipe and added a pound of ham cut up.
ReplyDeleteThis is yummy! I added the cheese and crumbled bacon right into the soup (versus using on top as a garnish), used only half of the garlic, and added black pepper and cayenne pepper to spice it just a little.
ReplyDeleteCan I half the recipe so I'm not making so much? And I don't have that big of a crock pot..
ReplyDeleteI love this recipe and I am SO excited to try it! Unfortunately, at the store today I bought white potatoes instead of Russett. Will this be a problem?
ReplyDeleteI found this recipe on pintrest and so glad I did. I was very hesitant to be honest but it turned out beyond great!! I used minced garlic instead of fresh and I also used Paula Deen season salt and it was just too good to describe! Thanks so much for sharing the recipe with us and I look forward to making it again. :)
ReplyDeleteThis recipe looks delicious! Quick question, though. The recipe calls for chicken stock but in your picture of ingredients you have chicken broth. Can you use either?
ReplyDeleteThis is the BEST soup & it was sooo easy to make!!!! I pureed alittle to much but it was still delicious. I will be making this at my parents house over Christmas as we are all staying with them for the holidays!!! Thank you so much for the recipe!!!!! DELICIOUS!!
ReplyDeleteI'm cookinng this right now and I only have 5 cups of broth...do you think this will be a problem? I already added everything so I can't half it now. Should I go pick some up?
ReplyDeleteI made this last night, and wow, that's a lot of soup! Tonight, I'm going to throw some left over soup into a casserole dish, add cooked chicken, frozen peas and carrots, and put biscuits on top for pot pie. So, there's an idea for the massive amount of left overs, LOL
ReplyDeleteI really wanted to make this but did not have any cream cheese. I substituted it for some ranch dressing, sour cream, milk, a little flour, butter, brown sugar and parmesan cheese and it turned out FANTASTIC! I had to get a little creative. I would love to try it again as the recipe is stated but I just wanted to let everyone know you can improvise and it still turns out absolutely delish, creamy and just like the picture! Thank you!
ReplyDeleteviewfromgreeneyes.blogspot.com
Made this today with no changes. I was curious and a bit nervous as this is nothing like any recipes I usually make. OMG I am so glad I tried this!!! AMAZING! WONDERFUL!! This soup rocked my world! Thank you, thank you and thank you for sharing! I could eat this every day and just might!
ReplyDeleteTHANK YOU SO MUCH!!! I put this in the crock pot before work today and it turned out great!! ALL the kids love it - and you know that is a big deal!!! SOOOOOO easy!!
ReplyDeleteI wonder if I could do without the garlic.. I cant have it!!
ReplyDeleteMade this tonight. Delicious!! Will more than likely peel the potatoes next time because of all the loose skins after the puree process. Thanks for sharing.
ReplyDeleteI didn't get good results... I just tasted garlic and water.. I'm sure it's may fault, but either way, I think it calls for too much garlic.
ReplyDeleteI made this tonight over the stove. It took one hour from start to finish. My husband and 2 boys (4 & 6) loved it. I cooked it all in a large pot and smashed everything up together. We put the cream cheese in last and stirred until it melted perfectly. It was completely delicious!!!
ReplyDeleteKids coming home from college late tonight, along with Hubs coming in from a business trip. What a great welcome this will be!
ReplyDeleteTo the person asking if there is a better way to fish out garlic: I always put what ever it is that needs fished out in the middle of a coffee filter wrap it around and twist it closed and then do the same thing again with another filter but opposite direction then throw in cook and when it comes time to fish it out just use your tongs to fish it out, open, and dump. Wallah. Really simple. Trying this recipe tonight!
ReplyDeletebecause I try to make things as easy as possible for me, and because I hate to dirty more dishes / equipment than needed ~ I used a garlic press and pressed all the garlic right into the soup (no fishing out later) and I used a potato masher and mashed all of the potatoes without taking anything out and putting in the mixer. Turned out yummy ~ though never having yours, not sure if it was just as good. BUT, hubby had 2 huge servings, both my folks and my daughter raved about it as well ~ so, in my book. . . a success. Thanks!
ReplyDeleteThis is soooooo delicious! My husband requests this soup now. I have made it half dozen times, and it is in our permanent rotation now- especially for winter! :)
ReplyDeleteDo you mind if I share this on my blog? E-mail me and let me know if it is ok. :)
Angela
This sounds like a lot of garlic although I didn't see anyone commenting or questioning it. Does the finished product have a strong garlic taste with that much garlic? Maybe I'm just too cautious with garlic!
ReplyDeleteMasv: No way. It is not overpowering. It is just the right amount, and it comes out fantastic.
ReplyDeleteThanks so much for sharing! I found you on Pinterest and we just tried this and it is beyond fantastic!!
ReplyDeleteI linked up to you for a late Food Friday at Ceelo's Corner. Don't expect huge traffic jumps or anything but don't take my lack of followers as a lack of appreciation! ;-)
Just made this yesterday for my mom and husband for supper. They loved it, but I didn't like it so much. One bowl was enough for me. It was basically mashed potatoes. so not what I wanted. I couldn't even stomach it for dinner again today.
ReplyDeleteWow! This was fantastic. I made this tonight for my husband and one of his friends and they both went back for seconds. I added a little bit of hot sauce and a dash of basil and pepper to season it up some but what a great recipe. Thank you!
ReplyDeleteI have this finishing up in the Crock Pot right now, and it smells AMAZING! I was a little worried about getting the cream cheese mixed in after reading some of the posts, so I let mine sit to room temp and then put it in my blender and added some of the hot broth to help it get smoot. I purred (sp?) that and put it in a bowl and then did the half of the soup. When I poured everything back in the pot the cream cheese swirled in so easily! Can't wait to try it. Thanks so much for the recipe :)
ReplyDeleteExcellent recipe.
ReplyDeleteHowever, we halved the recipe (theres only two of us) and with the crock pot on high the potatoes seemed too soft after only 4 hours. Possibly due to our smaller recipe or our crock pot.
Also, I added pureed broccoli, and if you like broccoli, it was a nice addition
Love this, involves a lot of prep! I did make mine the night before then put it in the crock pot in the morning and it did great. My hubby used his hand masher to mash the potatoes a little, however I too, found it hard to integrate the cream cheese!
ReplyDeleteMade this tonight it was delish! The only thing I did different was I used half regular chicken broth and half roasted garlic chicken broth....Amazing thank u!
ReplyDeleteJust made this soup today, for a group of friends that came over for our weekly Sunday dinner - and it was AWESOME!!! The only thing that I suggest, is introducing the all of the cream cheese to the portion of the soup that you are going to puree. I did it half and half - and getting the second half to mix well into the rest of the soup was difficult - maybe because I used low fat cream cheese (as well as low fat chicken stock).
ReplyDeleteIt didn't matter though, it was a huge success, but more importantly it was undoubtedly one of the easiest soups I've made!!
I did the entire recipe in my crock pot and its cooking now...will it come out okay if i cook it on high for only 4 hours instead of 6?!
ReplyDeleteHi, found your recipe on Pinterest and I'd like to try it for a lunch. Do you think I could cook it the day before and just reheat the morning of? Any advice?
ReplyDeleteThis was so easy and tastes so good! I did add a few slices of ham for my meat loving men, but it is definitely on my make again list!
ReplyDeleteFound this on pinterest and made it tonight! AMAZING!! My husband is sick and this was perfect for him (and me)!!
ReplyDeleteCan you make this with a 5 quart slow cooker?
ReplyDeleteThat looks and sounds so wonderful and I have written it down to try it...thank you so very much for sharing!
ReplyDeleteThe beacon alone [ I love beacon ] is enough to make me try this. I am going to make this... wow, thanks.
ReplyDeleteFound this recipe on pinterest and made it for my family tonight. Oh. My. Goodness! It was wonderfulgoodperfectlydelicious! Thank you for sharing! :-)
ReplyDeleteMade this soup for Christmas, found it to be WAYYYY to onion-y. I'd make the soup again with only a pinch of onion or no garlic and onion at all. Also, after cooking the potatoes for 6 hours you can remove a lot of the broth and not reintroduce it- makes a creamier soup, not as watery.
ReplyDeleteHave you ever tried to freeze this soup?
ReplyDeleteI think part of the problem with some people is that the recipe calls for chicken stock and in the picture it looks like you used chicken broth...which is it?
ReplyDelete@Kat - I've used both and found no significant or discernible difference. My preference is to use chicken stock because I make it myself and it's therefore less expensive, but either is fine.
ReplyDelete@anon - yes, the soup freezes well. it will separate a bit but still tastes great. i probably wouldn't freeze longer than a couple of months though.
ReplyDeleteIt's in the crockpot now, I also found it on pinterest. Can't wait to try it! Mmmm
ReplyDeleteIve made this a long time ago and it only took me about 2-3 hours on high, unless you just want to be eating potato skins. Must have a strong crock pot?
ReplyDeleteOMG sooo GOOD!! made almost exactly as yours, only used 8 oz of low fat cream cheese pureed with about 1/3 of mix. For the broth I used half chicken, half vegetable.. and no extra season salt. After I mixed the pureed soup with the rest in the crockpot, I drizzled in about a 1/2cup of half & half.. garnished with cheddar/monterey jack mix and crumbled bacon .. My husband basically licked the crockpot clean!!!!!!
ReplyDeleteThis is much like my potato soup, but I always season mine with Mrs Dash garlic and herb seasoning. It gives a wonderful flavor
ReplyDeleteSo i've read comments and i still don't quite understand the whole taking out 1/2 to a third of the soup? Is this so it's not so runny? Do you just dispose it or do you hang on to it for later? I really want to make this tonight! But don't want to mess it up!! lol
ReplyDelete@jordan - you take some out to puree it and then reintroduce it back into the pot. it helps if you puree the cream cheese with it to get a good consistency.
ReplyDeleteLove this soup! Made it tonight for dinner! It was so easy to make :) I only made a 1/2 recipe because it's only me and my boyfriend. He is an extremely picky eater who hates soup but he loved it! Success. :)
ReplyDeleteI made this last night with some semi-homemade bread bowls and it was WONDERFUL! My husband isn't a big soup fan, but he went back for multiple servings, so I'd say it was a hit with him also! As for those that are having problems with the soup being runny, if you want to thicken it up, you can add 2 tbs of cornstarch to 1 cup of cold milk (water will work if you're concerned about added calories), stir and then pour it into the hot soup and stir. You can continue to add until it's the thickness you want. If you don't have cornstarch, flour will do as well, just use a little more flour and a little less milk! I used minced garlic so I didn't have to worry about fishing it out! Worked just as well! Thanks for the recipe, it's definitely a keeper!
ReplyDeleteThanks so much for sharing this recipe! This soup is in my crock pot at home as I type this. I might have made a bit of a boo-boo. I read the instructions for cooking times - 6 hrs high or 10 hrs low. Unfortunately, I had a momentary lapse in memory and set it to 8 hrs low, then left for work. I realized on my drive in that 8 hrs was not one of the times you listed. I haven't used my crock pot more than a couple of times and am not yet familiar with cooking times. Have you ever done this for 8 hrs? Do you think that will be long enough or will I end up needing a couple more? Not sure how to remedy the problem since I will be getting home right as the 8 hrs expire.
ReplyDeleteMama!
ReplyDeleteI made this recipe for dinner yesterday, and it is the BOMB! LOVE IT! Thanks.
About to try this! Looks amazeballs!
ReplyDeleteAnyone know the calories per serving?!
I just made this on the stove top!! And it was Wonderful..I also added some cut up ham..
ReplyDeleteMy SIL made your yummy soup and loved it! It's now on my list to make! I've featured your yummy recipe here: http://beanbugcrafts.blogspot.com/2012/01/warming-up-with-some-soup.html
ReplyDeleteThis is so easy and the bomb.com. I made it today and it was delicious!!!!! Family loved it will make again!!!! Thanks for sharing!!!
ReplyDeleteMy boyfriend asked me to make him potato soup for his birthday. After searching through many recipes, I found yours. The soup tasted AMAZING! My boyfriend said it is the best potato soup he has ever had and asked me to make it for him more often. Thank you so much for sharing your recipe! :)
ReplyDeleteI made this for dinner tonight. It was perfect for a cold, snowy, wintery day. My family loved it!!! I followed the recipe with a few minor exceptions. I only used half an onion and I softened the cream cheese in the microwave before pureeing it with 1/2 of the soup. Thanks for sharing your wonderful recipe @Mama Loves Food.
ReplyDeleteI made this yesterday. So delicious. One thing I did do was I tied my onions & garlic in cheese cloth and cooked it that way. I don't like onions so it was easy to extract the cheese cloth and puree them & the garlic with the portion of soup. I also mixed in my cream cheese via the food processor.
ReplyDeleteSoo yummy.
Im confused with the cream cheese step, i pureed the garlic so i dont need to take it out of the crock pot, so do i just add the cream cheese directly to the crock pot and if so, at what point do i add it?
ReplyDeleteCan you use Neufchâtel cheese and a regular cream cheese?
ReplyDeleteI made this tonight and was so excited to try it since all the reviews were so good. However the onion was overpowering and we didn't like the flavor of the seasoned salt either. Now I have a huge pot full of soup that we aren't going to eat :(
ReplyDeleteI just made this tonight and let me tell ya, it Rocks!!!!
ReplyDeleteAmazing recipe. My first potato soup I've ever made and it was awesome!!! I was concerned about one of the ladies post that hers looked more brown that the picture. I took the potatoes and washed them with warm water and scrubbed them with a dish rag. And boy was that rag brown! That seemed to work for me! Thank you so much for sharing this recipe. You made me look like a great cook!
ReplyDeletei dont want to sound crazy but im not much of a cooker, but i want to do it more often and i def want to try this...what is puree mean???
ReplyDeletestarted this about noon for tonights dinner. It's snowing here and cold, so this should be perfect! Can't wait.
ReplyDeleteThis recipe is delish!!!!
ReplyDeleteMade this today. It is soooo good!! Make sure you have company over to help eat it. It makes a lot!! Thank-you for the recipe!
ReplyDeleteThis soup is NOM NOM! I love it all Molly Shannon-like. Love it, love it, love it (crosses legs)! Who needs help eating this giant recipe? Not our family, of course, it won't all be in one night. Thanks for posting this awesome and easy recipe!
ReplyDeleteI needed an idea for dinner and have a whole bag of potatoes that will go bad this is perfect. Can't warrior, going to start now!
ReplyDeleteThink it would be just as good without the cheese? I have a family member with a dairy allergy and I'm always looking for new recipes.
ReplyDelete@cara - the cheese kind of makes the soup... sorry!
ReplyDelete2 questions:
ReplyDelete1) I would like to serve this for a dinner party on Friday. Would I be able to do the slow cooker part overnight tonight(Wednesday), blend everything in Thursday morning, and leave it in the fridge Thursday/Friday until dinner?
2) 2 of my guests are vegetarians so planning on making a mini batch for them. Any ideas of what to substitute the chicken stock for?
Thanks, can't wait to try this!
@anon - your timeline should work fine. it will thicken up in the fridge, you may want to thin it out a little on friday with some extra chicken stock when you reheat. you could probably sub chicken stock for veggie stock, but i've never tried it. you'll have to let me know how it comes out :-)
ReplyDeleteThank you for the recipe. It is in the crockpot now, and I cant wait to taste it :)
ReplyDeleteI cant wait to make this but I screwed up and didn't read the entire recipe. I do not have a purée. Is there anything else I can do to make this? Plz help
ReplyDeleteI just made this and it didn't taste good at all, but then again I did add celery and carrots to it, but overall it didn't work out for me. Guess I'll stick with my mom's potato soup recipe.
ReplyDeleteQuestion here: 3.Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
ReplyDeleteWhat if you don't have either blender? Can I use a regular mixer?
I don't have a blender either. I am making today planning on using a masher.
ReplyDelete@anons - a masher should suffice.
ReplyDeleteI made this with 0% Greek yogurt instead of cream cheese and it came out awesome!!! I used a big container of the Chiobanni. pretty low fat that way!
ReplyDeleteIt was soooo good!
ReplyDelete@Cara - google "Diary Free Cream Cheese" and you will find several substitutions and products. Tofutti makes a "Better then Cream Cheese" product that people really like.
ReplyDeleteIt was delicious! I made it exactly as directed except peeled half of the potatoes. The cream cheese really makes it great. Thanks!
ReplyDeleteI am a college student and quick and easy dinner recipes are what we need! I prepared it and started cooking it last night .. i just put in the cream cheese and it incoperated GREAT! The whole house smells amazing! I CAN NOT wait to try it! (: Thanks so much for the recipe!!!
ReplyDeleteI was drawn in by the picture and my love for potato soup. This soup is AWESOME! It was so easy to make and tastes great! I will definitely be making this again! Thank you!!!!
ReplyDeleteMade this tonight and while it sounds wonderful in theory, it just wasn't what I was thinking it would be. I don't know if it's because i used onion flakes instead of onions or just that the cream cheese left a strange sweetness to it. It was just ok.
ReplyDeleteI made this exactly as the recipe said except I used a mixer instead of a blender and I just finished a helping & found it to be kind of bland. It is ok but nothing amazing ;/ I added pepper, peas and sausage and tasted soooo much better
ReplyDeleteI made this today and instead of using cream cheese i used philadelphia cooking cream, i used one container of the original and one of the savory garlic and OMG it is delish!!!!!!
ReplyDeleteWell.... I'd love to say that this recipe turned out delicious, but when I put the potatoes in my upright blender... my NEW blender, and turned it on, I ended up melting a piece on the bottom... So, I am blender-less, and potato soup-less :( Do NOT use a regular blender for this guys.....
ReplyDeleteCalories! - I just calculated it all using myfitness pal and calories came out to about 260ish per serving. this does not include garnishes and this was made with regular cream cheese.
ReplyDeleteHope this helps.
I have no idea what size a serving is though...I'll have to measure the total yield next time I make it.
@chelsea - sounds like you got a defective blender :-( that should not happen!!!
ReplyDeleteI just made this for dinner and WOW! SO delish. I love it. I am now in love with your blog... Cant wait to try more recipes. Thanks!!!
ReplyDeleteI just made this the other night and it's amazing! I had been searching for a good potato soup recipe for a while and this is it! I love the idea of using cream cheese.
ReplyDeleteI am making this for the second time tonight. It is absolutely fantastic and I'm looking forward to leftovers at lunch for the next week. I shared this recipe with my friend and her comment on FB after making it: "totally made the potato soup tonight with a fancy grilled cheese sandwich and it was so freaking delicious i almost cried."
ReplyDeleteMade this last night - AMAZING! It is a fantastic recipe, thank you so much! I made it with light cream cheese, so it's 3PP/cup on Weight Watchers.
ReplyDeleteTHANK YOU!
I have this in the crockpot now....I haven't tasted it yet, but if it tastes 1/2 as good as it smells--I will be in Heaven around 5pm! I added some minced celery, carrots, parsley, and fresh spinach for color & vitamins. I can not wait til supper!
ReplyDeleteThank you! I found this on pinterest, made it and was nervous the whole time that it wouldn't turn out or that I wouldn't like the flavor of the cream cheese. It turned out beautifully! I only did 1.5 sticks of low fat cream cheese and it was great. Had the neighbors over and everyone was impressed, this is going in the rotation.
ReplyDeleteI made it tonight on the stove and it was amazing! My husband, daughter and (Picky) niece loved it. I just added the cream cheese into the soup and mixed well. It was delicious!
ReplyDeleteI just made this tonight. My husband liked, but I didn't like it. To much cream cheese for me.
ReplyDeleteAm I missing something here? Everyone keeps mentioning fishing the garlic out...but reading the recipe, doesn't it call for the garlic to be minced? Am I reading it wrong? Also, 10 minced cloves of garlic seems like an awful lot. Should I be leaving them whole?
ReplyDelete@rebeccammm -
ReplyDeletethe recipe originally said 'whole or minced' and to make sure that you puree the whole cloves if you use them. in either case, it's the same amount of garlic and it all remains in the soup.
i just found that it's easier to mince the garlic at the outset, so the recipe has been modified to reflect that.
thanks :-)
I made this soup as one of the soups I planned for my "Thirty One" party/lunch today. I started the soup last night before midnight so it could cook all night. I woke up twice to the wonderful aroma in the house! ;) I made some changes to the ingredients using about 1/2 the garlic, 4 oz of cream cheese, a can of low fat evaporated milk and some chopped celery. My soup tasted like it was missing something, but I couldn't pin point. I would definitely peel the potatoes the next time and probably add some parsley and carrots. My husband didn't like the darker color; he felt like he was eating gravy. But my party attendees liked it! I offered shredded cheddar cheese, chopped green onions, and crumbled bacon for toppings.
ReplyDeleteI'm wondering if I can use Chicken boullion and 1 cup water for each cube? Maybe I'll cut down 1 cube. I'm cutting the recipe in half because I don't have 5 lbs potatoes but have about 2.5. I think it'll be ok. I'll post back tomorrow night! :)
ReplyDeleteBest soup ever! Thank you!
ReplyDeleteThis was yummy! I halved the recipe -- used Fat Free cream cheese and low sodium chicken broth to make it Weight Watchers friendly. The only problem was it didn't come out looking very white and creamy. It was more brown, I think because of the skins. I entered the ingredients in on the WW recipe builder and for a half recipe, with 6 servings (I think I underestimated the possible servings) it came out to 4 points a cup. I think the half recipe made a LOT more than six cups though...
ReplyDeleteWonderful recipe! Easiest and best tasting baked potato soup recipe I've found! I added diced ham to it at the end and all 3 of my guys ate it up! Thanks...this is definitely a keeper!
ReplyDeleteJust wanted to say thank you for this great recipe--and it's gluten free, which I really love (and so does my husband!). I will be crediting you (linking back) on my family blog--it really is wonderful!
ReplyDeleteGreat for dinner tonight...serve in bread bowl would be good
ReplyDeleteI was very excited to try this. Sadly we were disappointed. Nobody would eat it, had to toss the rest.
ReplyDeleteI like cream cheese, but that was all I could taste in this recipe. I wanted more potato flavor.
I am cooking my soup right now! It smells wonderful, and it looks good too. I opted to peel my potatoes before dicing, and I think that may be what caused the "dirty" soup? Can't wait for dinner!
ReplyDeleteMade this soup last night and loved it! I did add cheese and bacon to the entire batch after mixing in the cream cheese though, it was perfect! Thanks!
ReplyDeleteJust made this for dinner. Delicious!!!! Thanks for sharing the recipe. Super easy. A big hit!!!
ReplyDeleteI know this is an old post. But I pinned it and it got like 35 pins in the first 5 minutes. So THANKS for posting it.
ReplyDeleteI made this soup today--only adding a few touches to make it my own. I admit I was a little skeptical that the cream cheese would give it the flavor I was looking for but it worked out perfectly. Thanks for sharing!
ReplyDeleteMan oh man this was amazing! Best potato soup I've ever had. Made it up, so easy, and a a big hit in our house today! This recipe's getting a shout out over on our blog real soon - thanks for sharing!
ReplyDelete"Pinned" this weeks ago, made it today, YUM, thank you so much for sharing this recipe, I will definately make this again.
ReplyDeleteI made this soup for dinner tonight and incorporated cheese and a lot more seasoning as I found this soup kind of bland and so did my husband? any thoughts? I followed this recipe to a T too. =/
ReplyDeleteAmanda
Like most folks, I had great success with this recipe (discovered on Pinterest)! I halved it, it took about 5 hours on high in my small crock pot. I added some dill and fresh-ground pepper, along with the seasoned salt. I also used minced garlic and low fat softened cream cheese. No issues and it turned out great! Nice creamy thick consistency and good flavor. Oh, i garnished with slivers of dill harvati, it was a nice touch. Thanks for posting!
ReplyDeleteMade this for the first time tonight and it was absolutely fantastic. Thank you!!
ReplyDeleteMade this last night and my family ATE IT UP! it was awesome. thanks for the recipe.
ReplyDeleteI made this soup tonight after seeing it on pinterest. I halved the recipe and added a little Tony's for kick. Accidentally puréed 1/2 instead of 1/3, but it was still pretty chunky. I used my Magic bullet and in less than 5 seconds it was ready to be put back in the crockpot. I only had it on high for 4 hours and potatos were great! Served w/ cheese, bacon, and plain bagels that I cut into pieces for dunking. Great!!! Thanks!
ReplyDeleteSooooo question, the recipe calls for 16oz of cream cheese, which is two packages??? But the pic shows only one package and it looks like people that halved the recipe only used half a cream cheese?? Is it one or two packages of cream cheese??
ReplyDelete@rachel - two :-) (16 ounces)
ReplyDeleteI'm another one who found this recipe on Pinterest. I am in LOVE. I made it with yukon gold potatoes though. They are divine.
ReplyDeleteThanks for posting this!
I love love love this recipe....It was amazing even my picky kids loved it:).... I always loved potato soup and this is the best...
ReplyDeleteI'm just finishing up making this and for those of you asking what to do if you don't have a blender of and type... you can smooth the cream cheese in a bowl and slowly stir in small amounts of the broth from the soup until it turns into a cream texture. Then just stir it into the soup! I don't have a blender of any type and I like chunkier soups and this turned out great! I also used low sodium, fat free chicken broth and fat free cream cheese... it came out to 240 calories per serving before toppings. :) Oh that was with the recipe halved and 1 cup of carrots added.
ReplyDeleteI hate to say it, but this was awful! It was sour, and yes, my cream cheese was fresh. It smelled so good, and so it was a big disappointment to have it turn out badly. I'm going back to my old stand-by recipe. It may be time consuming, but it's good!
ReplyDeleteMade this tonight and loved it. I halved the recipe no problem and used a hand mixer in the crock pot till I liked the consistency. Excited to have leftovers to freeze and eat tomorrow!
ReplyDeleteI love potato soup and was so excited to try this recipe. However I was very disappointed in how much it was overpowered by the taste of onions and garlic!!! If I make this recipe again I will definately cut down these amounts and add salt and pepper for a better flavor.
ReplyDeleteAwesome!! Thanks for the post. By looking at the picture I think I’m gaining a pound i have some source or recipe you can find more here at gourmandia
ReplyDeleteThis was pure heaven and is going into the arsenal! Thank you!
ReplyDeleteHow do you think it would be with red potatoes?
ReplyDeleteok, I don't regret looking for recipes instead of those at Gourmandia.com and Gourmetrecipe.com as I usually do...this recipe is just marvelous! And by it using slow cooker makes me like it a lot more! (I'm just not able to use my slow cooker for a while now and I really wish use it again :))
ReplyDeleteI grew up eating potato soup made with evaporated milk (Carnation) and it's so creamy and amazing.
ReplyDeleteOne question: WHY would you want to fish the garlic out??
ReplyDeleteI had to leave a comment about this recipe. It's the most amazing potato soup recipe I have tried. Versus heating up my stove in the summer (and thus my whole apartment) and having to hover over a pot for hours, this recipe kicks butt. This is the first crock pot meal my family has actually cleaned out all of the leftovers of and was genuinely disappointed when there was not a morsel left! I froze two cups for my in-laws and shared with them the next week and it was still spot on with taste and texture when reheated in the microwave. This soup is delish!
ReplyDeleteThis soup was amazing! My husband and I both loved it. I halved the recipe which still made two nights of dinner for us. I used minced garlic out of a jar, put jalapenos in for a kick and I am a vegetarian so I used veggie broth instead of chicken broth. I will be making this soup many more times in the future.
ReplyDeleteOkay so I have all of the ingredients in the crock pot. Smells great, but it looks like a lot of liquid. Will the liquid evaporate after the 6 hours of cooking on high? When you go to blend is it watery in consistency?
ReplyDeleteJust wondering what consistency it will be before blending it.
Made this today. After 10 hours of cooking it only took less than 30 minutes to eat. This kids loved it and my hubby had three servings. I was worried there was going to be enough!! It was super delious... This is certainly going to me an ongoing recipe/meal in our household!!
ReplyDeleteHas anyone figured up the net carbs in this soup? I am figuring about 29-30 carbs per serving.
ReplyDeleteI loved this soup - thank you so much!
ReplyDeletehave you ever put bacon in the crock pot to cook while that potatoes do? if I do this would I want to precook the bacon or can I put it in uncooked?
ReplyDelete